Tomato Spinach Dal Soup

Wow, what quick and hearty soup to whip up in a hurry…

Ingredients
  • 2 teaspoons olive oil
  • 2 shallots (or 1 small onion) chopped finely
  • 1 small piece of fresh ginger chopped finely (about 1 teaspoon)
  • 1 small jalapeno hot pepper chopped finely (or 1 teaspoon hot cayenne pepper)
  • 2 garlic cloves crushed
  • 2/3 cup of red lentils (dal Masood)
  • 1 teaspoon curry powder
  • 1 teaspoon coriander
  • 6 small Campari (medium) tomatoes halved then quartered
  • 2 cups (8ozs) vegetable broth + another cup if needed
  • 2 handfuls baby spinach chopped into small bits
  • salt and black pepper

 Method
  1. Heat the oil in a small saucepan over a low heat. Add the onion, ginger, jalapeno, and garlic and cook for a few minutes until onion begins to slightly brown.
  2. Add the lentils, curry and coriander powders, tomatoes and cook for a couple of minutes.
  3. Pour in the broth, bring to the boil, then reduce the heat and simmer for 30 minutes, or until the lentils are cooked, adding more broth if necessary.
  4. Stir in the spinach and season to taste with salt and pepper.

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